📝 About This Recipe
A timeless staple of German Gasthaus culture, 'Vanilleeis mit heißen Kirschen' is the epitome of comfort meets elegance. This dish balances the icy, floral sweetness of premium vanilla bean ice cream with the tart, velvety warmth of a spiced Morello cherry compote. It is a sensory delight that transforms simple pantry staples into a sophisticated dessert that has graced German dinner tables for generations.
🥗 Ingredients
The Cherry Compote
- 1 jar Sour Cherries (Morello/Schattenmorellen) (approx. 700g/24oz, pitted and packed in juice)
- 2 tablespoons Cornstarch (to thicken the sauce)
- 2-3 tablespoons Granulated Sugar (adjust based on the tartness of the cherries)
- 1 piece Cinnamon Stick (whole)
- 1 piece Star Anise (optional, for depth of flavor)
- 1 teaspoon Lemon Zest (freshly grated)
- 2 tablespoons Kirschwasser (Cherry Brandy) (optional, for an authentic adult version)
The Foundation & Garnish
- 1 liter Premium Vanilla Bean Ice Cream (high-quality with visible vanilla bean specks)
- 200 ml Heavy Whipping Cream (chilled)
- 1 packet Vanilla Sugar (or 1 tsp sugar + drop of vanilla extract)
- 1/4 cup Sliced Almonds (toasted until golden)
- 20 grams Dark Chocolate (for shaving over the top)
- 4 sprigs Fresh Mint Leaves (for a pop of color)
- 4 pieces Waffle Hearts or Fan Wafers (traditional German accompaniment)
👨🍳 Instructions
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1
Place your serving bowls or glasses in the freezer for at least 10 minutes before starting; this prevents the ice cream from melting instantly when the hot cherries are added.
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2
Open the jar of cherries and set a fine-mesh sieve over a small saucepan. Drain the cherries, catching all the juice in the pan while keeping the fruit aside.
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3
Measure out 4 tablespoons of the cold cherry juice into a small cup. Stir in the 2 tablespoons of cornstarch until completely smooth with no lumps.
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4
Add the sugar, cinnamon stick, star anise, and lemon zest to the saucepan containing the remaining cherry juice.
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5
Bring the juice to a gentle boil over medium heat. Let it simmer for about 5 minutes to infuse the spices into the liquid.
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6
Once simmering, remove the cinnamon stick and star anise. Slowly whisk the cornstarch slurry into the boiling juice.
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7
Continue to whisk for 1-2 minutes until the sauce thickens and becomes clear and glossy.
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8
Gently fold the reserved cherries into the thickened sauce. Reduce heat to low just to keep them warm; do not overcook or the cherries will lose their shape.
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9
If using, stir in the Kirschwasser (cherry brandy) at the very end to preserve its bright aroma.
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10
In a separate chilled bowl, whip the heavy cream with the vanilla sugar until stiff peaks form. Transfer to a piping bag with a star tip for a professional look.
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11
In a dry skillet over medium heat, lightly toast the sliced almonds for 2-3 minutes until fragrant and golden brown. Set aside to cool slightly.
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12
Remove the chilled bowls from the freezer. Place 2 to 3 generous scoops of vanilla ice cream into each bowl.
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13
Ladle a generous portion of the hot cherry compote over one side of the ice cream, allowing the sauce to pool at the bottom.
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14
Pipe a large swirl of whipped cream on top. Sprinkle with the toasted almonds and some freshly shaved dark chocolate.
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15
Garnish with a waffle heart and a sprig of mint. Serve immediately while the cherries are still steaming hot and the ice cream is just beginning to soften.
💡 Chef's Tips
Always use sour cherries (Morello) rather than sweet ones; the acidity is crucial to cut through the richness of the ice cream. If the sauce becomes too thick, simply whisk in a splash of water or extra cherry juice to reach your desired consistency. For an alcohol-free version with extra depth, add a splash of pomegranate juice or elderberry syrup to the poaching liquid. To prevent the cornstarch from clumping, ensure the juice you mix it into is cold before adding it to the hot pot. Make the cherry compote up to a day in advance and gently reheat it on the stove when ready to serve.
🍽️ Serving Suggestions
Pair with a glass of chilled Riesling Auslese or a sweet dessert wine to complement the fruit. Serve alongside a hot cup of strong German coffee or an Espresso. For an extra decadent touch, drizzle a little melted dark chocolate over the whipped cream. A small glass of Kirschwasser served neat on the side is a traditional way to enjoy this dessert in the Black Forest region. Replace the vanilla ice cream with walnut or almond ice cream for a nutty twist on the classic.